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Cheesy Taco Beef Bundtwich

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  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 8
  • Servings 8
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Think outside the shell with this taco Bundtwich that’s filled with all of your favorite classic ingredients. Not only is it delicious, it’s also a no-fail way to serve tacos at a party, whether you’re the host or bringing a dish.
By Pillsbury Kitchens
Updated Dec 21, 2018
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Ingredients

  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 1 lb ground beef (at least 80% lean)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/3 cup water
  • 12 slices (0.75 oz each) Colby-Monterey Jack or pepper Jack cheese, halved
  • 1/4 cup sliced onion
  • 1 cup shredded lettuce
  • 2 medium tomatoes, cut in 1/4-inch slices

Steps

  • 1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
  • 3
    Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from top and bottom halves, leaving about 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.
  • 4
    In 10-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat until no longer pink; drain. Reduce heat to medium. Add taco seasoning mix and water. Heat to simmering; cook 1 to 2 minutes or until slightly thickened.
  • 5
    Use decorative side of bread ring for top of Bundtwich. Place 12 of the cheese slice halves evenly in decorative side of bread ring. Place remaining cheese slice halves evenly in other side of bread ring; top with beef mixture and onion. Bake 8 to 12 minutes or until cheese is melted and rings are hot.
  • 6
    Top beef and onions with lettuce, then tomatoes. Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.

Tips from the Pillsbury Kitchens

  • tip 1
    Bringing this dish to a party? Bake the bread up to 4 hours ahead of time, and all you’ll have to do is assemble the sandwich at your destination.
  • tip 2
    To save yourself prep time, buy preshredded, bagged lettuce. Don’t like lettuce? Try shredded green or red cabbage instead.
  • tip 3
    To dress up your taco Bundtwich, slice avocados, and toss in lime juice. Add the avocado, some sliced jalapeños, cilantro and/or queso fresco before adding the onions, lettuce and tomato.
  • tip 4
    We used less water than called for on the taco seasoning mix, because it would have made the beef a little too liquidy, which risks making the bread soggy.
  • tip 5
    White onion is the type of onion used most in Tex-Mex cuisine, but red onion or green onions would be great alternatives in this recipe.

Nutrition Information

370 Calories, 17g Total Fat, 22g Protein, 31g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Wedge
Calories
370
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
9g
43%
Trans Fat
1/2g
Cholesterol
65mg
21%
Sodium
700mg
29%
Potassium
230mg
6%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
6%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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